I ate dishes made with lentils, rice, and wheat, along with vegetables cooked in layered spice blends. Poha, a flattened rice dish often eaten for breakfast, was light but flavorful. I also tried curries using local chilies and forest ingredients, along with breads cooked fresh and served with ghee. Compared to Ladakh, the meals here felt more varied, reflecting easier access to different crops and spices.
In Ladakh, especially in winter, food preparation is about making the most of limited ingredients. Soups and stews simmer for long periods to extract as much nutrition as possible, while momos are steamed to conserve fuel. Barley is roasted and ground into flour, making it easy to store and prepare quickly during harsh winters. It’s important to note that there isn’t a lot of fuel in the mountains, so the primary source of fire in a Ladakhi kitchen, especially in the winter, is actually dried yak poop!
In Madhya Pradesh, cooking often involves sautéing spices in oil or ghee to build flavor before adding vegetables, lentils, or meats. Grinding spices by hand or using fresh herbs is common, and meals take longer to prepare because there are so many more components. Flatbreads are cooked over open flames or hot griddles, and slow-cooked dishes allow flavors to deepen. Compared to Ladakh’s minimal techniques, Madhya Pradesh’s cooking shows how time, heat, and spice are used creatively when resources are more abundant.
